Recipe: Caramelized Cipollini Onions

Cipollini Onions are easily my favorite onion. Ok, maybe not – but they’re definitely top 3 (with Vidalia and shallots). They’re a smaller, flat onion that ranges in pale yellow to light brown. They’re sweeter onions (as they have more natural sugars than other onions) and pretty mellow so they’re delicate and delicious without any superfluous ingredients.

Here’s some tips when working with them: Don’t bother peeling and chopping off the roots and stalk, just trim them a little. They’ll be tender, edible, and easier to cut off after cooking. Don’t mess with the skin too much either (prior to cooking) – leaving them one will give your onions a rustic look and they’ll be easier to dissect after roasting.

Caramelized Cipollini Onions

Serves 4-6

15 Cipollini onions

2 tablespoons olive oil

6 large sprigs thyme

salt and pepper to taste

Preheat the oven to 400°F. Toss the onions with the olive oil, thyme, salt, and pepper. Spread onions out on a roasting pan and roast for about 35-40 minutes, turning every 10-15 minutes so the sides become caramelized and golden.